Recipe: Maine Thanksgiving Pumpkin Pie

For this recipe I initially picked three different pumpkin pie recipes from my vintage Maine cookbooks and created my own adaptation inspired by selections from each. Next, I baked a total of four test pies, each tinkered with to improve upon the previous pie. I guess we’ll be eating pie for a while but fortunately they can be frozen!

Ingredients

16 oz unsweetened pumpkin puree

2/3 cup organic sugar

2 large eggs

1 cup heavy cream

1/2 cup water

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

9″ pie crust (not deep dish)

Directions

Mix the pumpkin puree, water, sugar, salt and spices in a bowl. Whisk eggs by hand in a separate bowl, add the cream to the eggs and whisk again before adding to the pumpkin mix. Combine all ingredients and mix well. Prick holes in an unbaked 9″ pie crust, then slowly pour in the batter avoiding the creation of bubbles. Bake at 425 degrees for fifteen minutes, then at 350 degrees for another forty-five minutes. Test for doneness with a toothpick which should come out clean. Let the pie cool before slicing and avoid sudden temperature changes while it’s still hot to avoid cracking. Garnish with whipped cream if desired. Makes eight servings.

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4 thoughts on “Recipe: Maine Thanksgiving Pumpkin Pie”

Great sounding recipe, Averyl. I can smell it baking. Hope you and Wayne are doing well. Apparently we finally got power at our house yesterday. Good thing we have a generator. Sylvia 😘
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Simple Living New England Est. April 2017

I'm Averyl. I grew up in NYC and moved from Manhattan to New England for college and grad school in 1985, then decided to stay! My husband Wayne and I (married September 2018) live in a mid-century cottage at the edge of our woods that's minutes from Portland, Maine and the sea. I enjoy blogging about nature, vintage treasures, spirituality, old-fashioned cooking, Yankee thrift and homemaking.Search for: